Study of the effects of temperature, pH, NaCl, and a(w) on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology

Enzyme and Microbial Technology

Volumn 25, Issue 10, 1999, Pages 795-809

  Gobbettia, Marco ^a   Lanciotti, Rosalba ^a   De Angelis, Maria ^b   Rosaria Corbo, Maria ^a   Massini, Roberto ^a   Fox, Patrick ^c  

^a Ist Produzioni Preparazioni A   (Italy)

^b Ist di Microbiol Lattiero casearia   (Italy)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese ripening; Lactic acid bacteria; Lipolytic enzymes; Non starter lactic acid bacteria; Proteolytic enzymes; Response surface methodology

Indexed keywords

BACTERIA; CATALYST ACTIVITY; DAIRY PRODUCTS; ENZYMES; PH EFFECTS; SODIUM CHLORIDE; THERMAL EFFECTS;

CHEESE RIPENING; QUADRATIC RESPONSE SURFACE METHODOLOGY;

BIOTECHNOLOGY;

PROTEINASE; TRIACYLGLYCEROL LIPASE;

ARTICLE; CHEESE; CONTROLLED STUDY; ENZYME ACTIVITY; FLAVOR; FOOD CONTROL; LACTIC ACID BACTERIUM; LIPOLYSIS; METHODOLOGY; NONHUMAN; PH; PROTEIN DEGRADATION; SURFACE PROPERTY; TEMPERATURE;

LACTOCOCCUS LACTIS;

EID: 0032747304     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(99)00110-6     Document Type: Article

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